my husband and I had a sushi class given to us as a wedding present. It was at the Cookbook company in Calgary. We are huge sushi lovers so it was awesome.
I had made sushi myself before this class and was pretty good at it, but the class taught me a few tricks that make all the difference.
1) You do have to use the special sushi rice and you should soak it in water for about 30-60 min before cooking it and then rinse it.
2) In the last 5 minutes of cooking the rice, when you turn the heat off, use a a tea towel (or oven mitt) and push the lid of the pot down and hold it. Serves to pressure cook the rice and makes it nice and fluffy.
3) when you add the rice vinegar afterwards, use a flat wooden spoon to mix. Instead of pouring all of the vinegar in at once and then stirring, coat the back of the spoon with the vinegar and mix it into the rice using slicing motions, a bit at a time.
4) Lastly, NEVER put the rice in the fridge to try and cool it down faster. This just dries out the rice and makes it crunchy. Just be patient and let it cool at room temp. Apparently sushi rice can keep for up to 10 hours at room temp.
For anyone who is interested, I highly recommend the class.
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